Southern Pea Salad Recipe

Guest Author - Sandie Jarrett

I tried this Pea Salad in a restaurant several years ago and flipped out over the taste, color, and texture of this delicious side dish. After experimenting with many different recipes, I came up with this tasty, make ahead version. I have served this at Christmas with prime rib, with baked ham at Easter, and on 4th of July with burgers and hot dogs. It is one of those dishes where there are never any leftovers!

Transfer the thawed peas to a large bowl. Add all ingredients, except for the mayonnaise. Gently toss to distribute seasonings. Add about 1/2 cup of mayonnaise and gently toss to combine. Add additional mayonnaise to coat the peas, but not so much as to make everything stick together in a big globby mess.

Cover and store in the refrigerator for 8 hours to allow the flavors to meld. If making the night before, combine everything except the mayonnaise. In the morning, mix in the mayonnaise and return to the refrigerator.

I serve this salad on a few leaves of a leafy lettuce (red leaf, butter, or even iceberg).

Cook’s Notes:
Thaw peas in a colander by running cold water over them for a minute or so. Let drain for about 5 minutes, shaking the colander a couple of times to removed excess moisture from the thawing peas.

I use either Best Foods (Hellmann’s) mayonnaise or Hollywood Safflower mayonnaise (by Hain – a manufacturer of health food products). You can also use sour cream or plain yogurt in combination with or as a substitute for the mayonnaise.

Where to purchase specialty ingredients for this recipe:
Celery Sea Salt may be purchased from The Posh Gourmet.
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings may be purchased directly from The Posh Gourmet.